PAHUNTER21

I'm wondering if anybody has experience with using mixed ground meat (venison & pork) for their jerky/snack sticks. Typically I use pure venison, but just had a deer cut up by the local butcher who mixed it with some pork.

I'm thinking it isn't going to make much of a difference, but I just figured I would ask what other people's experiences have been.

I've used both the High Mountain Jerky Seasoning as well as Cabela's Jerky Seasoning (with other special seasonings) for my batches and they have all turned out well in the past.

Thanks ahead of time.

-BJ

Big Guy01

Pepperetts


8 Lbs. Pork shoulder
7 Lbs. Lean ground venison
6 Tbs. Salt
9 Tbs. Paprika
1 Tbs. Chile powder
1.5 Tbs. Cayenne pepper
1 Tbs. Crushed red Chile flakes
1.5 Tbs. Black pepper
1 Tbs. White pepper
1 Tbs. Prague powder #2
1 Tbs. Mace
1.5 Tbs. Sugar
3 Tbs. Ground Mustard
3 Tbs. Ground Coriander
6 Tbs. Milk powder
¼ tsp. starter culture
1 liter cold water

Grind meats through a fine plate, re grind to mix. Add spices and water, mix well. Dissolve starter culture in ½ cup of water and mix into meat. Stuff into 22mm collagen casings. Link into 10 “ lengths. Incubate for 48 hrs at room temp. Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs. Cold smoke to 140 internal. Allow to cool. Then hang to dry to desired texture..

Big Guy01

Big Guy01

kevin1

I've only seen a few recipes that didn't mix some fat from other meats with venison, snack sticks and burgers would be rather dry without it. Most of the sausage recipes I've seen added at least 1/4 to 1/3 pork or beef fat, all of the burger recipes did.